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Ultimate Cheesecake

Yield 12 to 14 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter or margarine, melted
  • 7 large eggs
  • 4 (8-ounce) packages cream cheese, softened
  • 1 3/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1 (16-ounce) container sour cream
  • 1/2 cup sugar
  • 1/8 teaspoon vanilla extract
  • Apricot Glaze
  • Garnish: strawberry halves

How to Make It

  1. Stir together first 3 ingredients; press into bottom and 1 inch up sides of a 10-inch springform pan. Chill 1 hour.

  2. Beat eggs at medium speed with an electric mixer. Add cream cheese; beat until blended. Gradually add 1 3/4 cups sugar, beating well. Stir in 2 teaspoons vanilla extract. Pour batter into chilled crust.

  3. Bake at 350° for 1 hour and 15 minutes. Cool on a wire rack 10 minutes. Increase oven temperature to 425°.

  4. Stir together sour cream, 1/2 cup sugar, and 1/8 teaspoon vanilla; spread over cheesecake.

  5. Bake at 425° for 5 to 7 minutes. Cool on a wire rack 1 hour. Cover and chill at least 10 hours. Remove sides of pan. Serve with Apricot Glaze, and garnish, if desired.